Traditionally Kabab is grilled on charcoal grill, but I used the oven.

32. Prepare skewers. The skewers I used are long, flat, and narrow. Wood skewers must be soaked in water.

33 to 44. Start with eggplants. First piece should be the bottom part of eggplant, thread eggplant onto skewer then the meatball. Repeat the process, maintain the order of the eggplant pieces, alternate meatball and eggplants while skewring. End with the top part of eggplant.

45, 46, 47, 48. Put skewers on an oven dish. The skewers should not touch the bottom of the dish.

49, 50, 51, 52. Heat the oven at 390 – 480 °F (200 – 250 °C). Turn on the oven upper burner “broiler” and turn off the bottom burner “bake function”. Place the dish in the oven and broil the kabab and turn them from time to time till grilled evenly in all sides.

53 to 62. Transfer kabab into a clean oven dish.

63. In a small bowl, put corn oil.

64. Put the bowl of corn oil inside the dish of grilled kabab.

65, 66, 67, 68, 69. Bring coal and burn it on stove till red.

70. Use a tong to hold the coal, and put the coal in the bowl of corn oil.

71. Coal will produce smoke.

72. Immediately cover the dish with aluminum foil and keep it covered for some time. This step will give meatballs taste similar to the taste you get from grilling them on charcoal grill.

Traditionally Kabab is grilled on charcoal grill, but I used the oven.

Prepare skewers. The skewers I used are long, flat, and narrow. Wood skewers must be soaked in water.

Start with eggplants. First piece should be the bottom part of eggplant, thread eggplant onto skewer then the meatball. Repeat the process, maintain the order of the eggplant pieces, alternate meatball and eggplants while skewering. End with the top part of eggplant.

Put skewers on an oven dish. The skwers should not touch the bottom of the oven.

Heat the oven at 390 – 480 °F (200 – 250 °C). Turn on the oven upper burner “broiler” and turn off the bottom burner “bake function”. Place the dish in the oven and broil the kabab and turn them from time to time till grilled evenly in all sides.

Transfer kabab into a clean oven dish.

In a small bowl, put corn oil.

Put the bowl of corn oil inside the dish of grilled kabab.

Bring coal and burn it on stove till red.

Use a tong to hold the coal, and put the coal in the bowl of corn oil.

Coal will produce smoke.

Immediately cover the dish with aluminum foil and keep it covered for some time. This step will give meatballs taste similar to the taste you get from grilling them on charcoal grill.

My oven is gas oven and it has two functions: The oven upper burner “broiler”. The oven bottom burner “bake function”. I can turn on both of them together, and I can turn off one of them and keep the other on.

Here is a photo of ground Aleppo pepper, and click here to know more about it.

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